The inclusion of turkey mince in this modern lasagne is an excellent source of protein, and it’s lower in fat and saturated fat than beef mince. (Win, win!)

Prep Time : 0:25 | Cook Time : 1:20 | Total Time : 1:45 | Serving : 8 person.

Ingredients

• 3 teaspoon extra virgin olive oil

• 1 red onion, finely chopped

• 1 large carrot, peeled, finely chopped

• 3 celery sticks, finely chopped

• 1 tbs chopped fresh oregano

• 4 garlic cloves, crushed

• 500g lean turkey mince

• 80ml (1/3 cup) white wine

• 2 tablespoon tomato paste

• 400g can diced tomatoes

• 500g cup mushrooms, sliced

• 3 large (140g) fresh lasagne sheets

• 1 tablespoon finely grated parmesan

• Baby rocket, to serve

• Spinach, to serve

Spinach cheese sauce

• 500g low-fat creamed cottage cheese

• 250g pkt frozen spinach, thawed, excess water removed

• 60ml (1/4 cup) milk

• 1 egg, lightly whisked

Method

• Step 1

  Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6-7 minutes or until vegetables are soft. Add the oregano and half the garlic and cook, stirring, for 1 minute or until aromatic.

• Step 2

  Add the mince and cook, using a spoon to break up any lumps, for 4-5 minutes or until browned. Add the wine and simmer until almost evaporated. Add the tomato paste and stir for 1 minute. Add tomato and 250ml (1 cup) water and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes, until thickened.

• Step 3

  Meanwhile, heat the remaining 2 teaspoon oil in a large frying pan over high heat. Cook the mushroom, in batches if necessary, stirring, until golden and any liquid has evaporated. Add the remaining garlic and cook, stirring, for 1 minute or until aromatic. Set aside. 4 For the spinach cheese sauce, place cottage cheese, spinach, milk and egg in a large bowl. Stir until well combined. Season.

• Step 4

  Preheat oven to 180C/160C fan forced. Lightly spray a 2L (8 cup) baking dish with oil. Spread half the mince mixture over the base of the prepared dish. Top with half the mushroom and half the spinach cheese sauce. Place a layer of lasagne sheets on top, cutting to fit if necessary. Top with remaining mince, mushroom and pasta. Spoon over the remaining spinach cheese sauce. Sprinkle with parmesan.

• Step 5

  Bake for 35-40 minutes or until golden and bubbling. Set aside for 10 minutes to rest before slicing. Serve with rocket and spinach.